Wednesday, January 28, 2009

Bread Loaf

Nothing beats the smell of fresh baked bread. This recipe is a modified version of the Ted Bread recipe from The Grit Cookbook.


Lucas Franklin

Bread Before Baking

Loaf of Bread
  • 1-1/2 Cups very warm water
  • 1 Tablespoon fast-rising dry yeast
  • 1 Tablespoon, plus 1 Teaspoon sugar
  • 1-1/2 Teaspoon salt
  • 1/4 Cup Oil (Soy Bean Oil or other mild tasting oil)
  • 2-1/2 Cups All-Purpose Flour
  • 1-1/4 Cup Whole Wheat Flour
  • 1/2 Cup cornmeal

  • In mixing bowl, combine water, sugar, yeast, and salt. Stir and allow to sit 5 to 10 minutes.
  • Blend in oil, then flours. Stir together well and knead for at least 3-5 minutes in bread mixer or by hand on floured surface. Place in bowl covered loosely with plastic rap and allow to rise in warm place (75 to 80 degrees F) until nearly doubled in size, approximately 40 minutes.
  • Preheat oven to 375 F. Grease an 8-1/2 x 4-1/2 inch (6 cup) loaf pan.
  • Punch down dough and form into a rounded loaf shape, gently tuck dough towards center of bottom, slightly stretching top to smooth tightness.
  • Place in prepared pan and allow to rise for 5 minutes in warm place (75 to 80 F).
  • Bake on the middle oven rack for approximately 35 minutes until nicely browned and hollow sounding when tapped on bottom.
  • Cool for 10 minutes in pan then remove bread to a wire rack to cool completely.

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